Crisp flaky pastry cases filled with fruity jam makes for a quick and simple bake. This easy jam tarts recipe is ideal for making with (or without) kids. The tarts are also excellent served warm with clotted cream for dessert.
Well it’s been many a year since I made jam tarts, but I had a sudden urge to rediscover the joys of this classic little bake a couple of weeks ago. I had three jars of opened jam that I wanted to see the back of and a pot of clotted cream that I was finding hard to resist. Done deal. I bring you my recipe for easy jam tarts.
Who Made The Tarts?
There’s really nothing more simple to bake than jam tarts and these are my very first cooking memory. Standing on a stool in order to reach the table, I was proud and delighted to spoon the jam, perhaps not very deftly, into the pastry cases my mother had made.
Waiting for them to come out of the oven was a trial and then waiting for them to cool enough to eat was even harder. Hot jam can burn horribly. But what a treat.
Homemade Jam
My mother used to make all sorts of jams and as I grew older I not only helped to pick the produce and stir the concoctions on the Aga, but ended up making many of the jams myself. I wasn’t very fond of blackcurrant, but gooseberry was one of my favourites.
Some of the jams we made, way back when, are still on the pantry shelf. Recently my mother opened a pot of twenty plus year old strawberry jam to find it was still, not just OK, but really very good.
Easy Jam Tarts
Anyway, my three pots of jam consisted of: a strawberry and gooseberry, made at River Cottage last year; one of my two batches of apricot and vanilla made this year and a gooseberry gifted to me by a friend.
I made my ab fab easy flaky pastry and away I went. As there was plenty of pastry left over, I made some treacle tarts too, but I’ll save those for another day.
It’s absolutely fine to make the pastry with 100% wholemeal flour. Indeed, these days that’s exactly what I do. It’s such delicious pastry and so easy to work.
The recipe below is for twelve jam tarts. But I’ve given quantities to make enough pastry to fill thirty six jam tarts if you so wish. After all, jam tarts are great for a party. You can store any pastry you don’t immediately use in the fridge for up to a week. Just wrap it in plastic or a wax cloth so that it doesn’t dry out.
For an easy and delicious dessert, serve the jam tarts warm with clotted cream.
Recipes to Use Excess Pastry
- Apple & white chocolate tarts
- Asparagus tarts
- Cinnamon swirls
- Gooseberry galette
- Squash, chard & feta pasties
- Tomato galette with homemade basil pesto
Other Recipes Using Jam You Might Like
- Chocolate Viennese whirls
- Cream cheese jam turnovers
- Figgy jam almond cake
- Gluten-free sponge cake filled with jam and cream
- Jam doughnut muffins
- Spelt and freekah apricot buns
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these easy jam tarts, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more pastry recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Easy Jam Tarts. PIN IT.
Easy Jam Tarts – The Recipe
Easy Jam Tarts
Ingredients
- 125 g wholemeal spelt flour
- 125 g plain flour (all purpose flour)
- 150 g unsalted butter
- 1 pinch sea salt
- 3 tbsp natural yoghurt
- 24 tsp jam of your choice
Instructions
- In a large bowl, cut the butter into the flour and salt. Either rub between your finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.125 g wholemeal spelt flour, 125 g plain flour (all purpose flour), 150 g unsalted butter, 1 pinch sea salt
- Stir in the yoghurt with a knife until the mixture comes together into a ball,3 tbsp natural yoghurt
- Cover and leave to rest in the fridge or a cool place for half an hour.
- Roll out on a floured surface to about 3mm thick.
- Cut circles with a pastry cutter big enough to line a 12 hole tart tin – about 6 cm.
- Press the circles into the holes and place two teaspoons of jam into each one.24 tsp jam of your choice
- Bake at 200℃ (180℃ fan, 400℉, Gas 6) for about 10 to 15 minutes or until the pastry is crisp and golden.
Notes
Nutrition Estimate
Linkies
I am sending these off to Pebble Soup and Coffee & Vanilla for Inheritance Recipes. Being my first ever bake, these easy jam tarts represent, childhood, a warm cosy kitchen and true comfort food.
My tarts also goes to Veggie Desserts for the No Food Waste Challenge. Once opened, homemade jam generally doesn’t last that long, so being able to finish off three open jars meant I didn’t have to throw any of them away – hooray. Kate is hosting on behalf of Elizabeth’s Kitchen Diary.
And as this recipe is a delicious but cheap bake and uses homemade jams, I am sending it off to Fab Food 4 All for Credit Crunch Munch.
Elizabeth says
These are proper, nostalgic, comfort food tarts! Thank you for sharing with the #nowastefoodchallenge 🙂
Choclette says
Thanks Elizabeth, yes indeed, nostalgia in a tart 😉
Janice says
I often make jam tarts with leftover pastry, but rarely set out to make them. However, I made some plum jam which is a bit of a runny set, so I might just make a batch of tarts and use some of it up!
Choclette says
I always try really hard NOT to have leftover pastry, but now I’m not so sure that’s a good idea. Plum jam tarts sound so good.
Kate @ Veggie Desserts says
Such a lovely way to use up jam! Thanks for sharing with the No Waste Food Challenge.
Choclette says
Thanks Kate. I’ve only got another 20 jars in the cupboard 😉
Kate - gluten free alchemist says
Aren’t jam tarts great? Always a childhood favourite!
Choclette says
And even better with clotted cream 😀
Stuart Vettese says
These take me back Choclette! I used to make these with my granny when I was a wee lad – they look smashing 🙂
Choclette says
Ah lovely to hear you made them with your Granny Stuart. I never did any baking with mine, but she was a dab hand at pastry.
the caked crusader says
Of all the fancy bakes there are in the world, a part of my heart will always belong to simple bakes like these – you cannot beat a good jam tart; I love them!
Choclette says
With the rare exception, I’m inclined to agree with you – simple for me nearly every time 😉
Sammie says
I have never made pastry with spelt flour before and it’s about time I did. Our youngest daughter isn’t a fan of mince pies, so I always make a batch of jam tarts as well. We eat mince pies from October through Christmas until all the mincemeat is gone!! I look forward to trying this pastry and have some lovely Rhubarb and Ginger jam that’ll work quite nicely. Thanks for sharing another fab recipe. Sammie
Choclette says
Thank you Sammie. Your rhubarb and ginger jam sounds wonderful and would make a great filling for a jam tart. Not sure I can quite cope with mincemeat in October, but I shall be making some next month for sure.
Jacqueline Meldrum says
Mmmmmm! I do love a good jam tart!
Choclette says
The old ones are the best ones Jac 🙂
Emma says
These sound perfect for a afternoon tea stand – my mouth is watering just at the thought!
Choclette says
Oh yes Emma, a retro afternoon tea. Would go well with battenberg cake and fondant fancies 🙂
Caprera says
Nice and simple recipe! It’s great that you can mix and match jams in the same batch to satisfy everyone on the table!
Choclette says
Oh yes, lovely idea. You could make custom tarts for a party too – hadn’t thought of that 🙂
Nayna Kanabar says
I keep coming across spelt and I must be brave enough to bake with it.Your tarts look gorgeous.
Choclette says
Thanks Nayna. It’s certainly worth trying to see how you get on with it.
Camilla says
I haven’t made jam tarts for a very long time which is daft considering the amount of jam I have knocking around! Your jam tarts look perfect and the pastry recipe sounds fab! Thanks for a great thrifty entry to #CreditCrunchMunch:-)
Choclette says
Thanks Camilla. I sort of thought you might have a few nifty recipes up your sleeve for using jam. I’m always after ideas.
Riz @ Chocolates & Chai says
Jam tarts! Oh my days! I grew up eating packaged jam tarts (I’m not from a big baking family…ironic, since I’m mainly a baker!), and they do truly represent childhood in a special way that not many things can.
I’ll definitely give these a go with a little clotted cream too! Thanks for putting up the recipe 🙂
Riz
Choclette says
Thanks Riz. Packaged jam tarts were a real treat for me and something I only ever had if eaten at someone else’s house 😉
Kacie says
This takes me back to my childhood… making lemon curd/jam tarts with my mum! 🙂
Choclette says
Ooh now Kacie, lemon curd? Sounds rather adventurous 😉
Penelope says
I love jam tarts. Apparently at school, if I couldn’t remember what I’d done at the weekend I’d write I made jam tarts with my Nana in my news – helped by the fact that it was easy to spell! I’ll be making jam tarts with the Brownies on Pack holiday in a couple of weeks, so we’ll definitely have yours in mind.
Choclette says
I never did any cooking with my grandmother, which I’m a bit sad about as she was a brilliant cook and her pastry was legendary. Really pleased to hear kids are still making jam tarts – have fun 🙂
Sylvia @ Happiness is homemade says
I love good old jam tarts! Especially apricot would be my favourite and I’m intrigued how does clotted cream tastes with it 😉
Choclette says
Sylvia, have you never had a cream tea before? Jam and cream is a classic and is especially so down here in Cornwall 😉
Ceri says
I haven’t had Jam tarts for years. Definitely an apricot or a raspberry kind of girl! Never had with clotted cream though before – naughty!
Choclette says
I think I like most homemade jams Ceri, but I’m not actually very good at eating them. My jars tend to languish in the back of the cupboard unless I have folk around for tea. Clotted cream tempers the sweetness of jam – that’s my excuse and I’m sticking to it.
Helen @ Fuss Free Flavours says
What a lovely mix of jams you have. YOu really cannot go wrong with a jam tart, especially with a generous dollop of cream!
thanks for sharing with #creditcrunchmunch
Choclette says
Thanks Helen. I was tempted to open up a pot of blackcurrant and chilli jam, but decided that wouldn’t be in the spirit of using up my open jars.
Craig - The Usual Saucepans says
Ahhhh, Jam Tarts. I don’t think I’ve had one in years! It used to be an ideal way to use up the cut off scraps from pastry. Definitely need to get back on the jam tart bandwagon!
Choclette says
Yes, you’re right of course Craig. How could I have forgotten that crucial piece of history!
Angie@Angie's Recipes says
It has been a really long time since I last had a jam tart. These look so adorable and tasty.
Choclette says
Probably not as long as the last time I’d had one Angie 😉
Jean | DelightfulRepast.com says
Choclette, funny, I was just writing up a blog post this morning, for a couple weeks from now, about a biscuit/cookie and mentioned the similarity to jam tarts. I love jam tarts — eating them and making them — and yours look delightful!
Choclette says
Thanks Jean. Your latest biscuit post reminded me of jam tarts too – only a little more sophisticated.
Pebble Soup says
wow! yogurt in pastry, I’ve never seen this before, I’m going to try this out, lots of jam pots opened every single where. Thank you for taking the time to share it on Inheritance Recipes
Choclette says
This pastry is the tastes, flakiest and easiest to handle pastry I’ve ever made. The magic must be in the yoghurt.
manu says
They are so cute!!Thanks for sharin!
Have a great Sunday
Choclette says
Thanks Manu. It’s a real classic bake, but not one I make much any more.
Margot @ Coffee & Vanilla says
Delicious recipe and lovely memories! Thank you for sharing it with Inheritance Recipes.
Choclette says
Thanks Margot, it’s quite amazing how food can trigger memory.
Dom says
I LOVE these…. this is the kind of treat that The Viking makes me bake when I have leftover pastry… so easy but so classic and the classics are the best! My mum used to put jam under everything sweet in her pastry cases… she would have laid apple slices on top of these!… lovely… and love all you messages on my blog today, really cheered me up xxx
Choclette says
Ooh Dom, I’ve always said you were a star. I’m going to make another batch of these now and put apple slices on top – wonderful idea. Sorry to hear you needed cheering up, but glad I was able to lift the mood a little 🙂
Kavey says
Oooh these are lovely and I loved reading about your childhood memories of making them and the jam itself. We have a lot of jam so I see tarts in my future!
Choclette says
Thanks Kavey, it’s quite amazing how food can bring up flashes of really clear memories. I’ve got so many jars taking up space, that I think I need to make these more often.
Annabel says
I made some damson jam last night and have been wondering what on earth I’m going to do with it all! Sorted now! Tonight’s activity right here 🙂
Theres something very lovely I think about making Jam Tarts on a Sunday evening … !
Abel x
Choclette says
Excellent Annabel, glad to have triggered your evening’s activity 🙂 I’m rather envious of your damson jam, which I haven’t had for many years but I remember as being most delicious.